Herbs, spices and medicinal plants : processing, health benefits and safety /
"Recent epidemiological and clinical studies suggest that herbs and spices, which are well-known sources of bioactive phytochemicals, also have specific health benefits, including anti-diabetic properties, the ability to stimulate digestion, and as anti-oxidants and anti-inflammatories. However...
| Other Authors: | , , |
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| Format: | eBook |
| Language: | English |
| Published: |
Hoboken, NJ :
John Wiley & Sons, Ltd,
2020.
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| Series: | IFST advances in food science
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | "Recent epidemiological and clinical studies suggest that herbs and spices, which are well-known sources of bioactive phytochemicals, also have specific health benefits, including anti-diabetic properties, the ability to stimulate digestion, and as anti-oxidants and anti-inflammatories. However, herbs and spices are perishable items: to preserve them for export and/or storage, they are often processed prior to consumption, which could affect their physico-chemical and biological properties. This book will provide a comprehensive overview of the health benefits, analytical techniques used and effects of processing upon the physico-chemical properties of herbs and spices. The book will open with a section on the technological and health benefits of herbs and spices. The second part will review the effect of classical and novel processing techniques on the properties of herbs/spices. The third section will examine extraction techniques and analytical methodologies used for herbs and spices. Contributors from both academia and industry will provide informed perspectives"-- |
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| Physical Description: | 1 online resource |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781119036685 1119036682 1119036631 9781119036647 111903664X 9781119036630 |